Negroni Andino

What makes a Negroni a Negroni? Is it the ingredients that are used to make the drink? Or is the history behind its origin? No matter what your perspective, there is no question that the Negroni is a classic cocktail. Now, how can you infuse the Negroni with the spirit of the Andes? This cocktail answers that question. Presenting, the Andean Negroni, or Negroni Andino — a drink that is both smoky and bitter, part Old World and part New World, and which combines Campari and Sweet Vermouth with infused Pisco and Singani to give it the unique taste of the Andes.
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Pisco Coffee Tonic

One of most popular and simple Pisco cocktails to make is the Chilcano — fill a glass with ice, pour a little bit of Pisco, add some lime, maybe some simple syrup, top off with ginger ale, a dash of Angostura bitters, and you are done. But what if we use tonic water instead of ginger ale? Is it still a Chilcano? What if we broke the rules and didn’t use citrus? What if we infused the Pisco with coffee and used orange bitters instead? Well, then you would have a Pisco Coffee Tonic, wouldn’t you? Yes, and it would be damn good.
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The Peruvian Vesper Martini

In one of cinema’s most memorable mixology moments, James Bond is playing a high stakes poker game and orders a Martini which he christens The Vesper — “Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.” But what if that scene had taken place at a bar in Lima, Peru, instead of a casino in Monaco? The answer is this drink, The Peruvian Vesper Martini.
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